The B Team Podcast
Talking all things Business, Bentonville, and Bourbon. Hosted by Josh Saffran, Matt Marrs, and Rob Nelson. New episodes every Thursday!
The B Team Podcast
Bourbon Tasting: Bulleit 10-Year
Unlock the secrets behind Bulleit Bourbon's storied past and how it made its triumphant return in our latest episode of the B-Team Podcast. Join us as we sip and savor Bulleit's 10-year-old bourbon, exploring its unique flavors and how it measures up in classic cocktails versus sipping neat. With the dynamic duo of hosts Josh Saffran and Matt Marrs, and our ever-insightful guest Rob Nelson, we bring you an engaging blend of humor, history, and, of course, bourbon. Our light-hearted discussion kicks off with banter about mustaches and haircuts, setting the stage for an episode that balances the art of conversation with a genuine love for bourbon.
As we dive into bourbon history, we uncover Bulleit's ties with the legendary Seagram's Distillery and how it rose to fame once again under Diageo's ownership. Whether you're a bourbon aficionado or just bourbon-curious, the insights shared by Josh, Matt, and Rob will enrich your understanding of this iconic spirit. There's a promise of camaraderie and laughter, as we balance tales of bourbon with personal stories and the occasional nod to Bentonville's vibrant culture. Don't miss out on the opportunity to see how bourbon, Bentonville, and business beautifully intertwine in our latest spirited episode.
Welcome to the B-Team Podcast. I am your host, Josh Saffron, with my co-host, Matt Morris, and our permanent guest, Rob Nelson. We're here every week to talk to you about all things Bentonville, bourbon and business. The B-Team Podcast. Be here. Welcome to the B-Team Podcast. I'm your host, Josh Safran, along with the finely groomed co-host with the beautiful jacket, Mr Rob Morris. Mr Rob Morris and then the guy that's in the t-shirt and shorts. You know, I was working today and I just popped in because I didn't want to miss this bourbon tasting. I'm going to have to leave as well, so you're not even going to make a podcast with the ladies. Huh, Unfortunately not, but I'm sure you're going to fill me in after. But the bourbon was more important. Look, I was able to swing by. I was able to swing by as the guest Say hi, and I'm going to have to scoot out. Well, anytime, Russ is here, you want a beer? 100%, I wouldn't miss it. Well, I appreciate that, Rob.
Speaker 2:Good to see you. Cheers, my brother. You're looking good, josh, as always, you're looking good. Thank you, matt. Of course I love that mustache.
Speaker 1:I think you're going to be legendary.
Speaker 2:You're going to need to bring yours back. I'm going to, possibly. I've got to show you a picture of it.
Speaker 1:I've got to show you a picture of it. Can we get the Raleigh fingers, you know? Can we get it like curled up at the end? Yeah, the problem is, if I had that, I'd be sitting here doing this and you'd be kicking me under the table. True, true, true, but it is a good look. Carrie has to be a big fan, right? No, she's proud.
Speaker 2:She's proud. I like that, she, when you say that that means she's on the fence.
Speaker 1:That means she hates it. Here's my question Can you bring that whatever you call that to the jazz place to make it look a little better?
Speaker 2:No, you have to make it look better, it's just perfect, you can't make this any better.
Speaker 1:You can't make perfection better than with a hundred. It's like art you can't duplicate it.
Speaker 2:You can't make some better lines or something. But look at this artisan. I got my haircut today at the Jazz Place there you go.
Speaker 1:You have the Clark Kent going on today.
Speaker 2:You have the Superman. I feel great because of what the Jazz Place did for me a couple hours ago.
Speaker 1:I need a haircut, so bad, my wife's all over my shit. Get a haircut. I'm going for it, are you yeah? I I'm going for edit, are you yeah? I'll see you there. All right, done, noon, I think I'm going.
Speaker 2:What are we drinking? We are drinking Bullet, 10-year Ooh. So you know we've got a brand that was developed almost 200 years ago. You know Bullet originally was released in 1830. So again, that's almost 200 years ago. And then the brand went into decline, like so many brands did. Hundreds of distilleries shut down over time and then they rebirthed in the late 80s and then today this is owned by giaggio, the largest distilled spirits company in the world. And now, while you're starting to see bullet everywhere, you know they were getting their, their, their spirit, from the old seagram's distillery in southern indiana, because they used to be partners with them and owners and brand specifics and everything marketing, and this was distilled at the old Seagram's Distillery. Now they have their own distillery outside of Louisville, in Shelbyville, kentucky, and they're already going to be expanding the distillery.
Speaker 1:Can I ask you guys a question? So I've had Bullet before, but only at old fashions. I haven't had it by itself. You guys had this before. By itself, I haven't had the 10. Yeah, you have had it, it's good.
Speaker 2:So the 10, I mean this is right in the wheelhouse for a bourbon lover that likes age, Because, again, the sweet spot for our bourbon is between 10 to 12 to 15 years.
Speaker 1:Is it a high?
Speaker 2:proof. This is 91.2 proof. It's definitely low proof Just by the taste, yeah.
Speaker 1:It's the smell, though. Yeah, 91.2.
Speaker 2:It smells stronger than 91. It's because of the oak.
Speaker 1:But this is an easy drinker. You don't even need to put water in in my opinion.
Speaker 2:Well, you're still going to put a little bit in there for you. It's for you, Russ. So what does this bottle remind you of? Like an old medicine, Old medicine jar from the old oh yeah, so that's a replica of the old sample bottles, an old medicine bottle that they used to put at the distillery.
Speaker 1:Did you know that before? You guys said that that was impressive? No, but I definitely pick up the oak, I definitely pick up some smokiness and that's probably from the oak, yeah that's the barrel influence, but it's also that's 10 years now.
Speaker 2:So we've got 10 years in oak, which again we don't see a lot of 10-year bourbons in America, just because of a lot of distilleries they blend to a specific. You like tannin, but I love this 10-year. This is my favorite bullet product right now.
Speaker 1:It's okay. It's a little too spicy for me. It's spicy. You might need a couple drops.
Speaker 2:That's that rye, that's the rye in there. See, I'm not a rye guy, I've learned that. And there's also the barrel spice and that rye is going to get it to you. But also then we've got that 10 years in oak. And again, this is one of these conundrums, right, it's like, wow, this 10 years, it's not high proof, it's lower proof, but getting that spice in that oak and that earthiness, so you've got that wild spectrum of balance going on. Right now I've got a lot of creme brulee. I get fresh cut vanilla bean on this. I love this brand. Stove fruit no stove fruit. Stewed bananas no stewed bananas.
Speaker 1:That's my new one. I love that I'm not going to play stove fruit, the water.
Speaker 2:But hold on, guys, what's the difference? I did pick up just a little bit of vanilla pudding. Yeah, I get that. I'm serious With the water. I mean, yeah, with the water. Oh yeah, I had to add a little. Yeah, it's there.
Speaker 1:Is it the instant or the boil?
Speaker 2:and make the second one, the boil, yeah, the boil one, yeah, no instant.
Speaker 1:No instant pudding.
Speaker 2:No instant pudding, no G-Way. I didn't know where you were going with that. All right. So instant pudding is salt film on your mouth, exactly. Yeah, that's right, that's right. So that's why I think, at our ages, we need to be eating any, uh any of that, any type of pudding like that, that's right you know.
Speaker 1:And same thing with lasagna when you buy lasagna, you gotta get the baked noodles, not the ready to throw in the oven. No, I don't know where we're going. I agree, I agree, yeah, makes a difference. I'm italian. Hey, if we get about it. It's like he doesn't do instant grits.
Speaker 2:He had to do the boil Old school boil. So what do you think of this one? Having the bulletin here? What's your pleasantly surprised? You glad that we're putting this up.
Speaker 1:I like fashion, great old fashion. Oh, and a Manhattan, yeah, over some ice Easy drinker. What's the price on this? And this is on the shelf.
Speaker 2:Right about $60. Ballpark-ish On the shelf at any other shelf store. I mean I got this here in Rogers, right down the road, so it's available.
Speaker 1:Well, the bells must be. It's time to go. Yeah, all right cheers.
Speaker 2:Thank you, have a cheers happy labor day and we'll see you soon, thank you.